Description
This Marshmallow-Pecan Sweet Potato Casserole is a comforting and delicious side dish perfect for holiday meals or any cozy gathering. Baked sweet potatoes are infused with fragrant cream, pepper, and butter, then topped with gooey marshmallows and crunchy roasted pecans for a perfect balance of sweet and savory flavors.
Ingredients
Scale
Sweet Potatoes
- 4 large sweet potatoes, scrubbed (about 2 ½ pounds)
Cream Mixture
- ½ cup heavy cream
- 3 bay leaves, preferably fresh
- 1 teaspoon freshly ground black pepper, plus more to taste
Other Ingredients
- 3 tablespoons unsalted butter, at room temperature, plus more for greasing pan
- 1 to 2 tablespoons dark brown sugar
- 1 teaspoon coarse kosher salt, plus more to taste
- 2 large eggs, at room temperature
- 20 large marshmallows, cut in half lengthwise (about 5 ounces)
- ½ cup roasted salted pecans
Instructions
- Prepare and Bake Sweet Potatoes: Position one oven rack 6 inches from the broiler and another in the center of the oven. Preheat the oven to 425°F. Line a sheet pan with parchment paper or foil. Prick the sweet potatoes with a fork all over and place them on the pan. Bake on the center rack for 1 to 1 ½ hours until fork-tender.
- Infuse Cream: While the potatoes bake, combine the heavy cream, bay leaves, and black pepper in a small saucepan. Heat until bubbles form at the edges and it steams. Remove from heat and let steep to infuse flavor until the potatoes are cool enough to handle.
- Prepare Sweet Potato Mixture: Peel the warm sweet potatoes using your fingers; the skins should slip off easily. Place the flesh in a large bowl. Pour the infused cream over, discarding the bay leaves. Add butter, brown sugar, and kosher salt. Whisk until smooth and taste to adjust salt and pepper, aiming for a deeply savory flavor like mashed potatoes. Set aside to cool slightly.
- Reduce Oven Temperature & Grease Casserole Dish: Lower oven temperature to 350°F. Butter a 2-quart shallow casserole dish to prevent sticking.
- Add Eggs & Assemble Casserole: Whisk the eggs into the sweet potato mixture until fluffy, about 1 minute. Spread evenly into the prepared casserole dish. Arrange marshmallow halves cut side down in a single layer across the top, leaving small gaps for expansion. Sprinkle roasted pecans evenly over the marshmallows. The casserole can be covered and refrigerated for up to 2 days before baking.
- Bake Casserole: Bake for 20 to 25 minutes until the top is lightly browned and the center is hot throughout. If refrigerated, baking time may be slightly longer.
- Broil for Marshmallow Browning: Remove casserole from oven and turn the broiler on. Place the dish under the broiler 6 inches from the heat source. Watch closely and broil for 1 to 2 minutes until the marshmallows are deeply and evenly browned without burning. Serve hot or warm.
Notes
- You can roast your own pecans by spreading them on a baking sheet and baking at 350°F for 5-7 minutes until fragrant.
- Use fresh bay leaves for the best aromatic flavor in the infused cream.
- If you prefer a sweeter casserole, increase the brown sugar to 2 tablespoons.
- The casserole can be assembled and refrigerated up to 2 days ahead, just add a few extra minutes to baking time if chilled.
- Be vigilant during broiling as marshmallows can burn quickly.
- Prep Time: 15 minutes
- Cook Time: 1 hour 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: sweet potato casserole, marshmallow casserole, pecan sweet potato, holiday side dish, baked sweet potatoes
